Creamy Gochujang Pasta (Print Format)
Silky pasta with Korean chili paste and Parmesan, ready in 25 minutes for a bold, comforting meal.
# Ingredients:
→ Pasta
01 -
8 oz fettuccine or spaghetti
→ Sauce Base
02 -
2 tbsp olive oil
03 -
2 cloves garlic, minced
04 -
1/4 cup gochujang paste
05 -
1/2 cup heavy cream
06 -
1/2 cup freshly grated Parmesan cheese
→ Seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Garnish
09 -
Chopped fresh parsley
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook until just shy of al dente according to package instructions. Reserve 1/2 cup of the cooking water and drain the rest.
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 to 60 seconds until fragrant, taking care not to brown.
03 -
Add gochujang paste to the skillet and stir for about one minute until it loosens and releases its deep aromatic flavor.
04 -
Lower the heat slightly and stir in the heavy cream. Simmer gently for 2 to 3 minutes until the sauce thickens slightly to coat the pasta.
05 -
Add the drained pasta to the skillet and toss until evenly coated. Sprinkle in Parmesan cheese and continue tossing until the sauce is glossy. Use reserved pasta water as needed to adjust consistency.
06 -
Season with salt and black pepper to taste. Serve immediately garnished with chopped parsley and additional Parmesan if desired.
# Tips:
01 -
Taste the gochujang first as heat intensity varies by brand. Reserving pasta water allows fine-tuning of sauce texture. Cooking gochujang in oil deepens its flavor before adding cream.
02 -
Leftovers keep up to three days refrigerated. Reheat gently with a splash of cream or milk to restore sauce consistency. Freezing is not recommended due to cream separation.
03 -
Substitute coconut cream and nutritional yeast for a dairy-free and vegan alternative. Mix in tomato paste with chili flakes to reduce spiciness.